LuMi Bar & Dining, Pyrmont

Lumi Bar & Dining is one of the best restaurants that I’ve eaten at over the past year. I highly rated it in my last post and since that time I’ve visited the restaurant another two times, each time just reinforced that it’s amazing value, especially with the food you get and the views surrounding the restaurant.

This visit in particular was to experience a special menu prepared by Frederico Zanellato (head chef of LuMi) featuring the Worlds Best Steak which is a cut of 450-day grain fed wagyu by Jack’s Creek. We were also treated to a live butchery demonstration hosted by Haverick Meats who supply Jacks Creek produce.

Black Angus beef tartare, tarragon, buckwheat, dulse

The beef tartare was one of the first beef dishes to arrive and was a great introduction to Jacks Creek beef. The blend of very flavourful beef and tarragon made for a light and refreshing dish to start our epic feast.

The starters were the same ones that I had tried just a week earlier on the regular LuMi menu and consisted of a crispy rosti sprinkled with porcini powder, crispy beer tempura mussels and an absolutely delicious house baked brioche with burnt butter mascarpone.

Wagyu tongue, parsnip, yuzu, seablight

I’ll admit I’m normally not a big fan of tongue as a cut of meat in most cases but I definitely had to give it a go since everyone was telling me how tender and flavoursome it was. Indeed I have to admit it tasted quite delicious and plenty of diners would love it but the thought of tongue is still off putting personally.

Agnolotti, mushroom, toasted rye

I’ve had this particular dish twice now and I absolutely love it, in this case it was a great break to all the beef dishes. The agnolotti is a very normal looking pasta but the two things making this dish so unique would be the liquid centre which is based off mushroom and the aromatic truffle oil.

Wagyu sirloin, potato churros, burnt butter

I don’t often do flatlay images for the blog but when you have two other bloggers on the table laying everything out perfectly for you I thought that I may as well go along with it. The wagyu sirloin served here is from the cut which won the Worlds Best Steak and it was indeed one of the best steaks I’ve ever had.

I’m very lucky that I was able to experience this cut of beef cooked by one of the best chefs in Australia and served with a light salad and delicious crispy and fluffy potato churros.

Black angus short rib, kohlrabi, mustard

The black angus short rib with kohlrabi was another sublime dish highlighting the quality of the meat. The beef itself was very tender and flavoursome but I actually really quite enjoyed the side of kohlrabi which is one of my favourite types of greens and the savoury bright green sauce served on the side.

Fennel pollen, rhubarb, coconut, capers

Of the two desserts that were currently on the standard menu at LuMI, I’m glad that Frederico decided to serve us the fennel pollen dish. It’s a beautiful, delicate and light dessert based on liquid nitrogen cooled coconut and ice cream. The hint of fennel gives it a nice herb scented kick.

This particular event was an eye opener for myself given that we were taken on a journey featuring beef from farm to plate as well as a showcase of different cuts of beef from nose to tail. The highlight of the meal was definitely the amazing cut of rich tender wagyu steak which was simply just so good.

LuMi Bar & Dining itself will always be one of my favourite restaurants in Sydney and the food and venue has been consistently amazing every time I’ve eaten there. I mean, how can you go wrong with a menu that’s been inspired by my two favourite cuisines of all time – Japanese and Italian?